of them I used recently and if you don't remember or didn't see it, but want to.....

Just click here! but read below first.You will need to scroll almost to the bottom of the post. It is the beautiful Winter scene inthe frame, within the vignette. There were2 pics, I did one, and decided to change it,so it is the 2nd picture I used.

(and no I am not getting paid by anyone to

say these things about the magazine. I just

really do like it) lol

Thought I would just include a few pics from the

magazine, so you could see.....................This was like a section divider

Wanted to tell you that Megan's shower turned

out really well, and her friend Heather did such

a great job on picking the decorations and all,

just adorable. Food was all great too......

Want tell you much else cause I am hoping I

can get some pics soon, because I can't believe

I went off and left my camera, I was so mad at

myself. since we were helping we had stuff we

had to take along with our gifts of course, and

was so trying not to forget anything to do with

the shower itself, so just forgot the camera!! lol

Her family took lots of pictures so hopefully

we can get some too.

It was really a fun time had by all, and don't

think they are gonna have to buy very much!

She was really Showered!! lol

One of the full page pictures - nice cozy family room or living roomWell, on with the recipe..............

Pic from the magazine, and it was a fullpage pic as well..............

Lemon Chicken Soup with Spinach

Makes 13 cups

Ingredients

1 tablespoon of vegetable oil

(I always use olive oil)

4 shallots, chopped

( I had never used shallots before, so decided to use them,

but honestly, I would just use a purple or regular onion

next time, they are rather expensive and I couldn't tell

any difference).

2 stalks of celery, thinly sliced

1 carrot, thinly sliced

(I used the crinkle cut sliced carrots in a bag,

enough to look like one large carrot. lol )

2- 32 oz. containers of low-sodium chicken broth

(I used the Swanson's 100% fat free and 33% less sodium one,

that is what makes it heart healthy)

2 bay leaves

4 cups shredded rotisserie chicken meat

(We used the 4 cups and it is a lot of chicken, so you could

easily get away with 3 cups.)

1-(6oz.) bag of baby spinach, chopped

(I missed the chopped part somehow, and just put it

in whole and it was fine, so another step you could do

away with if you want.)

6 tablespoons of lemon juice

(This is what really sets this soup apart from others,

the lemon really adds such a a nice flavor.)

1 tsp. of salt

( I didn't add the salt, cause the broth really has

enough salt for us.)

1/2 tsp. of ground black pepper

Directions

In a large pot or dutch oven, heat oil over

medium high heat. Add the shallots, celery,

and carrot. Cook for 5 mins. or until softened.

Add Chicken broth and bay leaves, and bring

to a boil. Lower heat, and simmer for 15

minutes. Remove the bay leaves.

Stir in chicken, spinach, and lemon juice, salt

and pepper. Cook until spinach is wilted and

chicken is heated through, about 2 mins. or so.

Then Enjoy to your Hearts Content!!

Well, there you have it, hope you get to try

it out.....don't think you will be disappointed.

This was full page too! Everytime I pick it up I love it more.....lol

Hey, have a great day!

Thanks for stoppin byAm linking up to Lois over at Walking on Sunshine,for Foodie Friends Friday,drop by and check out all theoutstanding recipes.Just click here!

7 comments:

Sounds and looks great! I made me some homemade vegetable soup late morning and have been eating on it all day long, ha!I had fresh green and yellow squash, kale, spinich, carrots, potatoes, pearl onions, cabbage, tomatoes, brocoli, that "purple" vegetable, and beef. I had no more room to put in the peas, cauliflour or sting beans!Love to you all, Susan

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